Apple Pie of My Eye

My mom makes this Apple Crumb Pie that is pretty spectacular...the best kind of buttery-cinnamony goodness topping, but, in my opinion, nothing beats a two crust pie.

After our trip to the apple orchard, it was time to pull out my own baking skills to make what I consider to be one hell of a great pie.

Cooked to perfection, I add just a bit more cinnamon than the recipe calls for and bake only til the crust is the perfect kind of flakiness.
Want to try your own hand at it?

Better Homes and Gardens Plain Pastry Crust
 For two single-crusts

2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons cold water

Sift flour and salt together.
Cut in shortening with fork until pieces are the size of small peas.
Sprinkle in a tablespoon of water a time, tossing mixture with fork, adding a tablespoon at a time to mixture until dough forms into ball.

Cut dough in half, roll each half into pie crust form until both fit pie plate.


Better Homes and Gardens Apple Crumb Pie (minus the Crumb topping)

                                                        2/3 cup sugar

2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
            6 to 8 apples, pared, cored and sliced.

         Combine first 3 ingredients; stir into apples.
            Line 9-inch pie plate with pastry. Fill with apple mixture.
               Adjust top crust, cutting slits for escape of steam; seal.
             Bake at 400* for 45-50 minutes or till done.


And the result is this heavenly piece of perfection!